Heirloom Tomato Omelet

Serves 2 · 10 min prep · 8 min cook

Ingredients

• 4 large eggs
• 1 medium (about 8 oz) heirloom tomatoes
• 1/3 cup fresh basil leaves
• 2 oz goat cheese
• 1 tbsp unsalted butter
• 1 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp garlic powder

Instructions

1. 1Core the heirloom tomato and cut into thin wedges or half-moons. Season lightly with salt and set on a paper towel so excess moisture can drain while you cook.
2. 2Crack the eggs into a bowl, add the remaining salt, black pepper, and garlic powder, and beat with a fork until the yolks and whites are fully combined and slightly aerated—no long strands of white should remain.
3. 3Tear most of the basil into small pieces. Crumble the goat cheese so it is ready to scatter quickly once the eggs are in the pan.
4. 4Heat a 10-inch nonstick skillet over medium heat. Add the butter and olive oil and swirl until the butter foams and then just begins to subside.
5. 5Pour in half of the beaten eggs for the first omelet (or all if making one large shared omelet and adjusting fold). Let the eggs sit undisturbed 15 to 20 seconds until the edges start to set.
6. 6With a silicone spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg flows underneath. Repeat the pan for about 45 to 60 seconds until the top is mostly set but still glossy and soft.
7. 7Scatter half the tomato wedges, goat cheese, and torn basil down the center third of the omelet. Cook 20 to 30 seconds more so the cheese softens.
8. 8Fold one third of the omelet over the filling, then tip the pan and roll or fold onto a warm plate. Repeat with remaining eggs and filling for the second omelet.
9. 9Garnish with the remaining basil leaves and a crack of black pepper. Serve immediately while the interior is still custardy and the tomatoes are warm but not collapsed.